Fancy something fluffy? Something yummy? This fluffy Japanese style souffle pancakes recipe will be a scrumptious solution!
There’s no denying, pancakes make for the perfect meal to start the day with. Or, if you’re like us, they also stack up as the sweetest after dinner dessert treat.
So, with the help of Australian Eggs, we’re here to share with Hunter and Bligh readers a 10-ingredient recipe guide on how to make the yummiest and the fluffiest Japanese style souffle pancakes.
What are you waiting for? Read through the recipe below!
Duration: 40 minutes | Difficulty: Medium | Servings: 6
INGREDIENTS:
3 eggs
1 tbsp milk
1 tsp vanilla extract
¼ cup (35g) plain flour
1 tsp baking powder
½ tsp cream of tartar
¼ cup (55g) caster sugar
Vegetable oil for greasing
Water for steaming
Icing sugar, maple syrup and berries, to serve
METHOD:
1. Separate the eggs and place egg whites into a large mixing bowl. Chill in refrigerator for as long as possible.
2. Meanwhile, whisk the egg yolks, milk and vanilla together until thick and frothy. Sift in flour and baking powder and whisk until it forms a thick batter. Set aside.
3. Place egg whites and cream of tartar into the bowl of an electric mixer and whisk on medium speed until frothy and eggs turn a pale colour. Gradually add the caster sugar, a little at a time until egg whites become firm, glossy and form stiff peaks.
4. Whisk a third of the egg whites into the egg yolk mixture and mix well to loosen batter. Add the remaining egg white in two batches, whisking gently to avoid over beating. The batter should be thick and airy.
5. Heat a frying pan on the smallest hob over low heat for 10 minutes. This is to saturate the frying pan with even heat.
6. Brush pan and the inside of three (7cm diameter x 5cm high) metal rings with vegetable oil. Rub off excess with paper towel.
7. Cooking with 2 or 3 rings at a time, spoon approx. ⅓ cup of batter into each ring. Cover with lid and set timer to 2 minutes. Uncover and add 2 tsp of water into the empty spaces of the pan. Recover and cook for a further 3 minutes or until bubbles start to appear on the top.
8. Using an offset spatula or egg flip, turn pancakes over and add another 2 tsp of water to pan. Cover again and cook a further 2-3 minutes, until mixture just starts pulling away from the side of ring. Remove and transfer to serving plate and remove rings. Repeat with remaining batter.
9. Serve immediately dusted with icing sugar, maple syrup and berries.
Tip: When turning the pancake, if it feels stuck, don’t touch until they firm up. The pancake will be ready when they can move more easily.
If you love this pancake recipe, you’ll flip with this Chocolate Pancakes with Caramel and Peanut Butter Sauce Recipe. Why not pair your pancakes with one of these 3 Easy Homemade Oat Milk Latte Coffee Recipes.
